Pain Perdu

Thick slices of brioche soaked in sweetened vanilla egg custard and pan-fried in butter until deeply golden.

Ingredients

• 600g beef chuck
• 2 cups arborio rice
• 2 tsp sliced leeks
• 1 tsp cracked black peppercorns
• 3 tbsp extra-virgin olive oil
• 1 cup button mushrooms, sliced
• a handful of fresh chives, chopped
• a drizzle of lemon zest
• 1 cup beef stock
• 1 1/2 tsp bay leaves

Instructions

1. 1

   Gather and prep the baguette and sea bass fillets, measuring everything out so it is ready to go.

2. 2

   Heat extra-virgin olive oil in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the minced garlic and carrots, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the sea bass fillets, season with herbes de Provence, and cook until just done, about 10 mins.

5. 5

   Warm the baguette alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the baguette and spoon the cooked mixture over the top.

💡 Tips